Recipe by evelyn/athens
Poached pears are always a lovely, simple ending to an elegant dinner. The Grand Marnier scented creme anglaise puts this version over the top.
Top Review by Rita~
This is good warm as well as chilled. I didn`t serve it with the custard sauce. Trying to keep the calories down. I did use my vanilla lavender sugar in place of the vanilla bean and sugar.
- 2 large lemons
- 6 slightly underripe pears
- 3 cups cold water
- 1 cup sugar
- 1⁄2 inch vanilla bean
- thin strips orange zest
- grand marnier custard, sauce (recipe is in my cookbook)
Directions See How It's Made
- Make Grand Marnier Custard Sauce.
- For pears: Squeeze juice from 1 ½ of the lemons; measure and reserve 3 tblsps of the juice.
- Add remaining juice to large bowl of cold water.
- Using corer or small, thin-bladed knife, core one pear, leaving stem intact, through the blossom end.
- Pare and place in acidulated water.
- Repeat with remaining pears.
- Mix 3 cups water and sugar in saucepan large enough to hold all the pears.
- Heat, stirring frequently, over medium heat until sugar dissolves and liquid begins to boil.
- Stir in reserved lemon juice.
- Drain pears and place in simmering syrup.
- Cook uncovered, turning carefully occasionally, over medium heat until tender, 35-45 minutes.
- Remove from heat.
- Cut 4 very thin slices from remaining lemon half.
- Add vanilla and lemon slices to poaching liquid.
- Cool to room temperature.
- Refrigerate, covered, until cold.
- Remove pears with slotted spoon to individual dessert plates; spoon custard sauce over pears; garnish with orange zest.